Iced Noodles in Rosewater
Updated: Jun 6
Another glorious sunny day today, perfect for an ice cold Faloodeh Shirazi garnished with pistachios, rose petals and sour cherry syrup, all balanced with a squeeze of lemon juice.
I recall visiting Shiraz many years ago with mum and having this beautiful and refreshing rosewater noodle on one of the many warm evenings there.
100g rice vermicelli noodles
1 1/2 cup white granulated sugar
1 cup rosewater
6 cups cold water
Garnish for each serving
pinch of pistachios (finely chopped)
pinch rose petals
1 tsp sour cherry jam (optional)
1/4 tsp lemon juice
Pour 6 cups of cold water into a medium sized saucepan. Add the noodles and bring to the boil so that the noodles become nice and soft.
Add the sugar and allow to melt.
Mix well and add 1 cup rosewater.
Remove from the heat.
Vermicelli noodles are quite long so take a pair of scissors and snip the noodles whilst still in the saucepan, into shorter lengths.
Pour the noodles into a plastic container and place in the freezer for about 2 hours or until frozen.
Remove from the freezer and scrape the iced noodles into a small bowl.
Sprinkle with pistachios, rose petals and a teaspoon of sour cherry jam (optional) and add the lemon juice to balance the sweetness of this dessert.
Enjoy this wonderful and refreshing dessert. Happy eating :) Noosh-e-Jaan :)